Winter in tropics means an immense variety of leafy green vegetables along with innumerable fruits and other vegetables ❤️ And sometimes a simple meal is all I crave 😉
Mulor shaak is a winter special and almost a delicacy.
Every household has a way of cooking it. Being born and brought up in Madhya Pradesh, the province and it’s people infused enough of their cuisine and style of cooking into me. Technically speaking, this is not how Mulor shaak/ Radish greens, is cooked in a Bengali kitchen.
This is an excellent side dish and goes well with dal and rice or chapatis.
2 cups – chopped shaak/ radish greens
1/2 cup – finely cubed radish
3-4 pods – garlic, crushed or chopped
2 nos – dried whole red chilli
2 tbsp – chickpea flour/ besan
1/2 tbsp – oil
1 tsp – ghee (optional)
Salt to taste
Heat a pan and dry roast the chickpea flour to golden. Keep aside.
Heat oil. Break the dry whole red chilli into the hot oil.
Tip in the crushed garlic and fry till it is golden brown.
Add the cubed radish and saute for a couple of mins.
Add the chopped greens and salt. Give it a good stir. Lower the heat, cover and cook till radish cubes are tender, yet crunchy.
Increase the heat to maximum and let all remanant moisture dry up.
Add the roasted chickpea flour/ besan. Mix well.
Add ghee (optional) and keep tossing the greens till they are crunchy.
Take it off the fire.
Serve hot with chapati or dal and rice.
Cheers !! 😄